August 17th, 2009
My husband’s favorite fruit is the Peach. There are some wonderful heirloom varieties in right now like the Pensce and the Frog Hollow, and depending on what part of the country you live in you will find your own unique varieties. So I have been busy figuring out what I can make with the peaches he’s craving… And being that I am pregnant and totally craving sweets, pie seemed like a lovely solution! We have had several dinners lately and I always figure that everyone loves pie- right?, So 4 pies in 2 weeks and my pie making seems to have gotten spot on! Here is the recipe for the peach pie- please take note of the comments, as they do make a difference.
2 ½ cups AP flour
1 tsp salt
½ cup cold butter, chopped
½ cup Crisco
¼ cup ice water
In a food processor, combine the dry ingredients and pulse together. Add the butter and the Crisco, and pulse until mealy and combined. Then begin drizzling the ice water into the dough until it is just barely held together in a moist dough. Do not over process or the dough will become tough. Separate the dough into two halves, (one slightly larger than the other) and form into discs. Wrap each disc of dough in plastic wrap and refrigerate the dough for at least an hour, or overnight.
When you are ready to assemble the pie, roll each disc out in between two sheets of wax or parchment paper. That way the dough will never touch your hands, and it will not need any extra flour, ensuring that the dough stays tender.
10 large ripe but firm peaches, peeled, pitted and thinly sliced
¼ cup white sugar
¼ cup AP flour
1 tsp cinnamon
1 Tbs butter, in little pieces
In a large bowl, combine the freshly cut peach slices (if you cut them and let them sit, the overly juicy peaches will make for a gluey filling), sugar, flour and cinnamon.
Place the peaches on the bottom crust, (they will be piled above the pie plate height). Place the little spots of butter over the top of the peaches, and then gently place the top crust over the peaches. Pinch the two crusts together along the rim of the pie plate.
Brush the top crust with about 1 Tbs of cream or whole milk. Sprinkle with 1-2 Tbs of sugar, and slice four small steam holes in the top of the crust.
I like to bake the whole pie on a baking sheet, so in case any fruit or juice spills from the pie, it will stay on the sheet pan and not burn to the bottom of your oven!
Bake the pie at 425 degrees for 20 minutes, and then reduce the heat to 375 degrees and bake another 25 minutes. Let the pie cool slightly before slicing.
Serve with vanilla ice cream or freshly whipped cream.